The impact of gradient variable temperature fermentation on the quality of cigar tobacco leaves.

ABSTRACT:

Introduction

In order to enhance the quality of cigar tobacco leaves (CTLs), a gradient variable temperature fermentation approach was employed.

Methods

The temperature gradient demonstrated a gradual increase from low temperature (35 ± 2°C) to moderate temperature (45 ± 2°C), and then to high temperature (55 ± 2°C). Each temperature gradient underwent a 10-day fermentation process, resulting in a total duration of 30 days. Changes in sensory evaluation, chemical composition, and bacterial absolute quantitative structure and function were examined throughout the process of gradient variable temperature fermentation.

Results

Compared to constant temperature fermentation, gradient variable temperature fermentation improved the sensory quality of CTLs, reduced total suga

SUBMITTER: Zhang Q 

PROVIDER: S-EPMC11672604 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature